Chicken Gravy Recipe

Butter: Adds richness and helps to create the roux base for the gravy.

All-purpose flour: Used to thicken the gravy and give it a smooth texture.

Chicken broth: Provides the primary flavor for the gravy, making it savory and delicious.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When making chicken gravy, it's crucial to whisk the flour and butter mixture continuously to prevent any lumps from forming. This process, known as making a roux, ensures a smooth and velvety texture. Additionally, when adding the chicken broth, do so gradually while whisking constantly. This helps to incorporate the liquid evenly and prevents the gravy from becoming too thin or too thick. Adjust the seasoning with salt and black pepper towards the end to achieve the perfect balance of flavors.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can create a smooth texture for the gravy.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a great thickening agent and can be used in a smaller quantity to achieve the same consistency.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the gravy.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness and can be used if you prefer a milder, less visually noticeable spice.

• Allow the chicken gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy you have to minimize air exposure.
• Label the container with the date to keep track of its freshness. Properly stored, chicken gravy can last in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing the gravy. Pour the cooled gravy into a freezer-safe container or a resealable plastic bag. Leave some space at the top, as the gravy will expand when frozen.
• If using a resealable plastic bag, lay it flat in the freezer. This not only saves space but also allows the gravy to freeze more quickly and evenly.
• When ready to use, thaw the frozen chicken gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the gravy gently on the stovetop over medium-low heat, stirring occasionally. If the gravy is too thick, add a splash of chicken broth to reach the desired consistency.
• For an extra burst of flavor, consider adding a pinch of fresh herbs like thyme or parsley during reheating.

• Stovetop Method:

  1. Pour the chicken gravy into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the gravy is too thick, add a splash of chicken broth or water to reach the desired consistency.
  4. Continue to heat until the gravy is warmed through, about 5-10 minutes.

• Microwave Method:

  1. Transfer the chicken gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the gravy and check the temperature. If needed, continue heating in 30-second intervals until hot, stirring in between.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the gravy from drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the chicken gravy in the top pot.
  3. Stir occasionally as the steam gently heats the gravy.
  4. Heat until the gravy is warmed through, about 10-15 minutes.

• Saucepan: A medium-sized saucepan is essential for melting the butter and cooking the gravy. It provides even heat distribution.

• Whisk: A whisk is crucial for blending the flour into the butter and for ensuring a smooth, lump-free gravy as you add the chicken broth.

• Measuring spoons: Use measuring spoons to accurately measure the butter, flour, salt, and pepper.

• Measuring cup: A measuring cup is needed to measure the chicken broth accurately.

• Stirring spoon: A stirring spoon can be useful for occasional stirring and for tasting the gravy to adjust the seasoning.

• Heat-resistant spatula: A heat-resistant spatula can help scrape down the sides of the saucepan to ensure all ingredients are well incorporated.

• Ladle: A ladle is handy for serving the gravy once it's done.

• Stove: A stove is necessary to provide the heat needed for cooking the gravy.

Prep ingredients ahead: Measure out butter, flour, and chicken broth before starting to cook.

Use a whisk: A whisk helps blend the flour and broth quickly, preventing lumps.

Simmer efficiently: Keep the heat at medium to bring the gravy to a simmer faster.

Season last: Add salt and pepper at the end to adjust the flavor quickly.